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Cast Iron Skillet Scalloped Potatoes with Shallots

An image of prepared Cast Iron Skillet Scalloped Potatoes with Shallots showing sliced Yukon Gold potatoes in Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese, shallots, garlic and fresh thyme.
  • prep time: 20 min
  • total time: 2 hr 10 min
  • serves: 8 serving
  • calories: 232 1 serving

There is a picture of these Cast Iron Skillet Scalloped Potatoes with Shallots next to the word "indulgent" in the dictionary.  Surprisingly, it's also next to the word "easy"!  They are so creamy, cheesy and rich, they make any meal special, but you only need a handful of pantry ingredients and 20 minutes of prep before they're oven ready.  The secret to this scalloped potatoes recipe is the cream of mushroom soup that melts to create a smooth sauce, layered with shredded Swiss cheese.  The potatoes and shallots cook down in the sauce until they're fork-tender.  Don't have shallots?  In a pinch, you can substitute yellow onion, just make sure to cook until very tender in the first step. Try it today- your whole family will love these cheesy scalloped potatoes.

Ingredients

  • 1 tablespoon butter
  • 2 cups thinly sliced shallot
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1 1/2 cups milk
  • 2 1/2 pounds Yukon Gold potato, unpeeled and sliced 1/4-inch thick (about 7 1/2 cups)
  • 1 cup shredded Swiss cheese (about 4 ounces)

Instructions

  • Tips

    • Save on prep time by substituting frozen diced onions for the shallots and 1/2 teaspoon dried thyme for the fresh!
    • Want to make this ahead of time?  Prepare and assemble as shown above but do not bake.  Cover and refrigerate up to 1 day ahead.  When ready to bake, remove from the refrigerator and uncover.  Heat the oven to 400°F.  Bake as shown above.

  • Step 1

    Heat the butter in a 10-inch cast iron skillet over medium-high heat.  Add the shallots, garlic and thyme and cook for 5 minutes or until tender.  Season with salt and pepper.  Remove the shallot mixture from the skillet.

  • Step 2

    Stir the soup and milk in a medium bowl.

  • Step 3

    Heat the oven to 400°F.  Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet.  Season with salt and pepper.  Top with half the shallot mixture and 3/4 cup cheese.  Top with another one-third of the potatoes and the remaining shallot mixture.  Top with the remaining potatoes.  Spread the soup mixture over the potatoes.  Place the skillet on a rimmed baking sheet.

  • Step 4

    Bake for 1 1/2 hours or until the potatoes are tender.  Sprinkle with the remaining 1/4 cup cheese and bake for another 5 minutes or until the cheese is melted.  Let stand for 10 minutes before serving.

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Calories 232
Total Fat 8 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 326 mg
Total Carb 32 g
Dietary Fiber 4 g
Sugar 6 g
Protein 9 g
Vitamin D 3 %DV
Calcium 14 %DV
Iron 6 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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